
Heart of Romaine Salad with Pico de Gallo and Avocado Dressing
Ingredients (26)
- 1 pint cherry tomatoes, sliced into small rounds
- 1/2 small purple onion, chopped
- 1/3 cup loosely packed cilantro, chopped
- 1 jalapeño, deseeded and membranes removed, finely chopped
- 2 cloves garlic, pressed or minced
- 2 teaspoons white wine vinegar
- 1/2 teaspoon olive oil
- 1/8 teaspoon fine-grain sea salt
- 1 large avocado, halved and pitted
- 2 limes, juiced
- 1/3 cup cilantro leaves
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon olive oil
- olive oil
- 1/2 small red onion, chopped
- 2 cloves garlic, pressed or minced
- 1 teaspoon cumin powder
- 2 cans (14 ounces each) black beans or about 3 1/2 cups cooked black beans, with the cooking liquid
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sherry vinegar
- salt, to taste
- 2 hearts of romaine, halved lengthwise
- Optional garnishes: toasted pepitas, crumbled feta cheese
Directions
Learn how to make this recipe at Cookie and Kate